Rigatoni with Broccoli Rabe & Crumbled Sausage

 

       Okay so this meal wasn’t supposed to be “bloggable”. But after I threw it together in a pinch, ate 1 too many servings of it, scraped every last drop for the leftovers, I had to report back to you!

             The funny thing is I don’t know why I always feel cooking pasta is a 1-2-3 meal. When in reality, it is not! Confused? Yeah, you should be as I just told you this was thrown together in a pinch! See that’s the annoying thing with pasta, the sauce and noodles cook and create a meal in a snap, while the freakin’ pots and pans take all night!

            So while this dinner will be ready in less than 30 minutes, it’s the mess waiting for you in the kitchen that will have you itching to get on that couch. I sadly don’t have a solution for you in that department though. Sorry my friends, I only bring you edibles, not miracles! Enjoy…

Rigatoni with Broccoli Rabe & Crumbled Sausage

Serves: 2-3

OBJ: TCW be able to convince her husband that broccoli rabe isn’t like broccoli

Ingredients:

½ lb rigatoni pasta, or any other hollowed out tube-shaped version

2 sweet or hot sausage links, casings removed

1 bunch broccoli rabe, rinsed, ends removed and coarsely chopped

2 TBS extra virgin olive oil

2-3 garlic cloves, minced

½ C low sodium chicken broth

¼ C dry white wine, I use Pinot Grigio but use what you booze!

1 TBS unsalted butter

S & P: salt and pepper

Red chili flakes, optional

Freshly grated Parmesan

Procedures:

1. Boil pasta water and cook according to package directions, adding broccoli rabe into water with 4 minutes remaining

2. Meanwhile, heat oil over medium heat, add sausage, garlic and S & P (chili flakes too if you’re using). Cook over medium-low heat, crumbling up sausage as it cooks with a wooden spoon. Cook until sausage is browned and garlic is softened (about 10-12 minutes). Remove sausage with a slotted spoon to paper towel-lined plate

3. Add wine to the remaining oil and garlic, stir up pieces on bottom of pan. Bring wine to boil, then lower flame to let wine simmer and reduce, about 5 minutes

4. Add sausage, chicken broth, butter and a pinch more S & P into pan and stir well over medium heat. Cover and keep on low flame for 5 minutes

5. Uncover pan, add drained pasta and broccoli rabe, about 3 TBS Parmesan  and stir well over medium-high flame ( If too dry, add more broth 2 TBS at a time )

6. Top with additional Parmesan, bring to the table and serve!

 

 

Steak Fajitas

 

 

                Beef: the one ingredient that always throws Hubby for a loop when he spots it in the cart. No joke, the entire cart could be filled with Twinkies, Doritos, mozzarella sticks, chicken wings- no double look there…..But you throw in a pack of beef- burgers, ground beef, tenderloins…he stops the cart, holds up the item and needs to know immediately what it’s for and when we are having it!  What is it with men and meat? HHHHmmmm…..I think I’ll leave that one for you to ponder;)

            Anywho, the man loves his red meat I guess. And you know what? I do too! Not like a lover of it, but from time to time, I do crave it, order it, buy it and make it. I think I’ll actually make it more in the summer when we’ll hopefully get a grill. Now that sounds like something I would even stop my cart for- Filet Mignons portioned perfectly for a drizzle of oil, S & P and thrown on the sizzling grill……Oh summer….

            Ah, I digress…..back to my relationship with red meat. Like I was saying, I do enjoy it. One of my favorite versions is actually this recipe: Steak Fajitas. I found this seasoning mix by a quick Google search. I adapted it for what I had on hand and it came out great. I served the fajitas just like they do at my favorite Mexican restaurant,Jose Tehas, steaming and sizzling right in the pan. We assembled our own fajitas, jazzed them up as we wanted, and enjoyed a delicious restaurant re-do! Enjoy….

 

 

Steak Fajitas

Serves: 3-4

Seasoning Mix adapted from: Food.com

OBJ: TCW be able to make a restaurant favorite of hers

Fajita Seasoning Mix:

1 tablespoon cornstarch

2 teaspoons chili powder

1 teaspoon salt

1 teaspoon paprika

1 teaspoon sugar

1/2 teaspoon onion powder

1/4 teaspoon garlic powder

1/4 teaspoon cumin

Fajitas:

1 red bell pepper, sliced

 ½ green bell pepper, sliced

1 onion, sliced

1 lb top sirloin steak, sliced

1 ½ TBS canola oil

4 taco size tortillas

Fixings: guacamole, sour cream, shredded cheddar, salsa

Directions:

1. Combine all seasoning ingredients in a small bowl, set aside – you will need 2 TBS

2. Heat oil in large sauté pan, add peppers, onions, and  1 TBS seasoning mix, cook until veggies are soft, about 8 minutes

3. Add steak, remaining 1 TBS seasoning mix and 3 TBS water.  Cook until meat is cook through, scraping pan frequently

4. Serve with warmed tortillas, guacamole, sour cream, cheddar and salsa

 

 

Kung Pao Chicken

            Here is a recipe that I tweaked a bit here and there. I like my Asian food more on the saucy side so I added more of the wet ingredients. I also had a ton of veggies in my fridge that I wanted to use, so I threw them in too. And since we are becoming more “spicy” people, I added a touch of chili sauce.

            The result: one of the best Asian meals I’ve made yet! Really, I was so impressed with the outcome, I don’t think I stopped talking about it all night. Hubby also agreed it was one to remember. I liked the sweet to heat progression the spoonfuls produced. The extra veggies were nice too, in that they crunched just enough to counter the soft and saucy rice. By the end of dinner, I had troubles convincing myself that I had had enough. I eventually put my fork down once I realized I could bring it into lunch the next day!

            Needless to say, I’m glad I got around to making this- I definitely found a gem! Enjoy…

Kung Pao Chicken

Serves: 4

Adapted from: Food Snob 2.0

OBJ: TCW will get back to some Asian Cooking

Ingredients:

2 TBS canola oil
½  C broccoli florets
¼ C  water
1/2 teaspoon crushed red pepper
1 large skinless, boneless chicken breast, cut into 1/4-inch strips
1/2 cup fat-free, chicken broth
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons low-sodium soy sauce
2 teaspoon cornstarch

1 tsp chili garlic sauce

½ C diced or chopped carrot

½ C chopped onion

1 ½ C string beans, halved

Procedures:

1. Heat 1 TBS oil in a large nonstick skillet over medium-high heat

2. Add broccoli, carrots, onion and string beans and sauté 2 minute, stirring often

3. Add water, stir and Cover. Cook 3 minutes over medium flame or until veggies are crisp-tender. Remove veggies  from pan and keep warm

4. Heat remaining 1 TBS oil in pan, add crushed red pepper, and chicken. Cook 4-6 minutes or until chicken is lightly browned and cooked all the way through, stirring frequently

5. Meanwhile, combine the broth, hoisin sauce, rice wine vinegar, soy sauce, cornstarch and chili garlic sauce with a whisk in a small bowl

6. Once chicken is browned and cooked, add broth mixture to pan, cook two minutes over medium flame or until mixture thickens (stirring constantly)

7. Add veggies back to pan, toss well over medium flame for 2 minutes

8. Serve over rice

 

 

Beer Battered Zucchini

       I don’t mean to boast but I think I’m a pretty healthy person. I run 4-5 days a week before the sun comes up, buy more produce than anything else at the supermarket, and drink around 90 ounces of water a day. Now these are not things I walk around talking about. I simply do them and am just thankful my jeans fit each weekendJ

            Truth be told, I also do these things because I love to indulge. Fresh baked cookies, penne vodka, sausage pizza and fried calamari are my weaknesses and running, fibering-up and hydrating are my solution.

            And so with that mentality, I will continue to make goodies such as this recipe. Oh yeah, this recipe…..yum yum yum. It’s a serious deep-fried concoction that will have you dancing in the kitchen. They didn’t even make it to the platter in my home, we ate them freshly salted from the fryer. Now isn’t that the way we should all eat once in awhile?!? Enjoy…            

Beer Battered Fried Zucchini

Serves: 3-4

Source:Jeffs Recipes

OBJ: TCW be able to turn a healthy ingredient into an unhealthy one!

Ingredients:

2 zucchini, sliced into ¼ inch rounds

1 ½ C flour, separated

¼ C paprika

2 TBS black pepper

1 can of a 12 ounce beer (not all will be used)

Vegetable oil, for frying

Procedures:

1. In a large sauce pan, heat your oil up until when you drop in a pinch of flour it sizzles (the oil should go ½ way up sides of pan)

Meanwhile:

2.  Make the batter by mixing the 1 C of flour, paprika, and pepper. Whisk in the beer a little at a time until the mixture has the consistency of pancake batter. Save extra beer for someone to drinkJ

3. Dredge the zucchini into the ½ C of flour and then dip into batter. Shake off a bit of the excess batter and drop into fryer in batches

4. Fry each batch for about 3 minutes, turning half way through, until dark golden brown

5. Remove with slotted spoon and place on paper towel-lined plate, immediately sprinkle with sea salt

6. Repeat frying with remaining batches, serve hot

 

 

Sausage & Fennel Sandwiches

             Oh, sandwiches, how I love you so! The thought of fresh bread, juicy meat and some sort of oozy cheese just makes me smile. Maybe it’s the bread & cheese combo that gets me or maybe it’s that you can fit all the food groups in one item. Well whatever it is, I adore them.

            The problem is I usually fall into a food funk with them. Over and over again, I make some sort of chicken sandwich. Chicken with BBQ sauce, chicken with pesto, chicken with provolone……yada yada yada……this chicken thing is getting a bit dated in our home.

            To the rescue, sausage! Now I know slamming sausage between 2 slices isn’t revolutionary, but for this gal it is! I pretty much place sausage in 3 categories: at the boardwalk, in my pasta & on my pizza. Respectively, the pork fits well there. But on my sandwich, hhmmmm......

            BINGO, here is a super sandwich….no more clucking around here! Yes, it may be heavier than your usual chicken variety, but I say it’s worth the calories in flavor, satisfaction and exceptionalityJ Enjoy…

Sausage & Fennel Sandwiches

Makes: 2

OBJ: TCW be able to serve a sandwich with something other than chicken on it!

Ingredients:

2 sausage links, cut into thirds

2 TBS oil

1 head of fennel, thinly sliced

1 large sweet onion, thinly sliced

1 zucchini, sliced

S & P (salt and pepper)

1 tsp dried parsley

½ tsp crushed red pepper

2, 4 inch Italian rolls

Procedures:

1. Preheat oven to 425

2. Drizzle oil on large rimmed baking sheet

3. Add all ingredients except rolls, toss well

4. Roast for 25- 30 minutes

5. When there is 3 minutes left, add bread to warm in the oven

6. Arrange sandwiches, serve warm

Banana Oat & Raspberry Muffins

            

             Overripe bananas, you know them well. One day, all you see are some specks. The next thing you know, you have bananas on the verge of disaster & fruit flies. Eeeeeewww, not so pretty.

                I don’t know about you, but I hate when I have bananas ripening at too fast a pace. I feel inclined to add them to everything, push them on everyone, and bake them in something.

                So after having banana-infused yogurt everyday this week and Hubby telling me he now has a banana “reserve” in his desk, I had to find some sort of creation to use for the last of my bunch.

                Have no fear, banana bread recipes probably outnumber umbrellas in Seattle. Seriously, there are so freakin’ many, how do you decipher? Well for me, I take inventory of what I have on hand and go from there. And as you can see, my pantry had oats and jam. I was hoping to find some walnuts but no luck there. Oh well, the most important thing is the bananas are gone and my potassium levels are through the roof! Enjoy…

               

Banana Oat & Raspberry Muffins

Makes: 12 muffins

Adapted from: Pillsbury

 

OBJ: TCW be able to use up her over-ripened bananas

Ingredients:

Muffins -

1 1/4 C all-purpose flour

1/2 C old fashioned rolled oats

1/4 C sugar

2 1/2 tsp baking powder

1/2 tsp cinnamon

1/4 tsp nutmeg

1 C (2 medium) mashed ripe bananas

1/2 C heavy cream

3 TBS oil

1 egg

¼ C raspberry jam

Topping -

1 TBS sugar

1/8  tsp cinnamon

1 TBS old fashioned oats

Procedures:

1. Heat oven to 400°F. Spray bottoms only of 12 muffin cups with nonstick cooking spray or line with paper liners

2. In large bowl, combine flour, oats, 1/4 cup sugar, baking powder, ½ tsp cinnamon and nutmeg- mix well

3.  In small bowl, combine bananas, cream, oil and egg-whisk well

4. Add wet mixture to flour mixture and stir just until dry ingredients are moistened

5. Fill muffin cups 3/4 full

6. Drop 1 teaspoon of jam over each muffin, swirl with knife

7.  In another small bowl, combine topping ingredients-mix well. Sprinkle evenly over batter in cups

8.  Bake at 400°F for 18- 19 minutes or until toothpick inserted in center comes out clean. Cool 1 minute; remove from pan. Serve warm

 

 

 

White Wine Pasta with Bacon & Parmesan

 

              Okay this recipe may throw a crinkle in your cooking, as it did in mine. Nothing major, don’t fear my friends. The curveball is just in the pasta part. You see, like you, I’m used to cooking pasta in water.  Plain and simple- boil water, salt it, cook pasta, drain, serve. I can practically do it in my sleep (not recommended). But this here recipe is quite the rebel….

                So you start out all plain and simple- boil water, cook pasta, la dee da….But wait, you then drain it before it is done! Yes, that is right- you remove the slightly softened noodles right from their boiling boat. Next, you let them finish cooking in wine!

                Yes, the pasta cooks in wine! What an idea. Now relax, the wine simmers and cooks out so I don’t think you’re getting anyone tipsy here. What are left are these ridiculously tasty pastas. I would actually put them on the sweet side, which pairs nicely with the nutty Parmesan and salty bacon. Yup: wine-cooked pasta, cheese, bacon and cream. Needless to say, there will be no leftovers. Enjoy…

White Wine Pasta with Bacon & Parmesan

Serves: 2-3

Adapted from: Framed Cooks

OBJ: TCW be able to cook pasta in something other than boiling water

Ingredients:

4 slices bacon, cut into ½ inch pieces

2 slices bacon, cooked and crumbled (for last step)

½ bottle  of dry white wine ( ½ of a 750 ml)

2 tsp sugar

½ lb (8 ounces) radiatore pasta, or any other non-hollow shaped pasta (preferably spaghetti)

¼ C heavy cream

¼ C freshly grated Parmesan cheese, plus extra for shaving garnish

1 TBS Extra Virgin Olive Oil

S & P: salt and pepper

Procedures:

1. Heat oil over medium flame in a large skillet, cook bacon pieces until crisp

2. Using slotted spoon, remove bacon to paper towel-lined plate

3.  Leave bacon and oil grease in skillet, let cool 3 minutes. Add ¾ cup of wine to skillet, use wooden spoon to scrape up bacon bits, turn flame to high, bring wine to boil, then turn flame to low and let simmer for 10 minutes- it will reduce to about ½ cup

4. Stir in sugar over low flame

5. Meanwhile, cook pasta in boiling water for about 6-8 minutes. Reserve 1 Cup of pasta water and then drain pasta.

6.  Add 1 cup of reserved water, pasta and 1 cup of wine to skillet. Keep flame on low-medium and allow mixture to come up to a low boil

7.  Cook pasta in wine/water for about 8 – 10 minutes or until done, tossing frequently

8.  When pasta is done, turn flame to medium and add cream, grated cheese, both sets of bacon (except a handful) and S & P to your tasting. Toss well over the flame for about  1-2 minutes

9. Transfer to serving bowls, use a cheese grater to shave large pieces of Parmesan over top and then sprinkle with bacon!